Ageing, dehulling and cooking of Bambara groundnuts: consequences for mineral retention and <i>in vitro</i> bioaccessibility

Gwala, Shannon; Kyomugasho, Clare; Wainaina, Irene; Rousseau, Sofie; Hendrickx, Marc; Grauwet, Tara

doi:10.1039/c9fo01731c

Cited by 31 publications

(50 citation statements)

References 51 publications

(85 reference statements)

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“…The presence of ANFs in the seeds can adversely affect the bioavailability of the minerals. Gwala et al (45) reported that the concentration and bioaccessibility of calcium, magnesium, iron, and zinc in Bambara groundnut seeds were influenced by factors such as storage period, processing method, location of mineral in the seeds (testa or cotyledons), and the degree and strength of mineral chelation. Despite being a relatively good source of these minerals, it is unlikely that the dietary needs of individuals can be met through consumption of Bambara groundnut alone.…”

Section: Rich In Essential Micronutrients Mineralsmentioning

confidence: 99%

“…Since a high proportion of the antinutritional components are present in the testa, dehulling can improve the digestibility and nutritional value of the seeds, in particular through increased mineral and protein availability (40,59). Removal of the testa also reduces the dietary fiber content (45,52), which can have both negative and positive implications, depending upon the nutritional status of the consumer. With respect to sensory attributes, removal of the highly pigmented seed coats, which are rich in tannins and fibers, has been shown to improve the appearance, texture, and taste of Bambara groundnut products (53).…”

Section: Dehullingmentioning

confidence: 99%

“…Soaking also has positive and negative impacts on the nutritional value of the seeds, primarily through leaching of nutrients and ANFs into the soaking water (42,52). The rate and degree of leaching are influenced by the binding strength of the biomolecules to the intracellular matrix (45), which can be manipulated by the temperature and pH of the soaking liquid. Studies reported higher loss of trypsin inhibitor and tannins in Bambara groundnut during hot water soaking, but the reverse was observed for phytate and oxalate (63, 64).…”

Section: Soakingmentioning

confidence: 99%

“…HTC phenomenon is reported to have negative impacts on the nutritional quality of Bambara groundnut. Gwala et al (45) found that aging decreased in vitro bioaccessibility of calcium and magnesium in Bambara groundnut seeds. Prolonged cooking of aged seeds also reduced the levels of minerals [Mg, Fe, and Zn; (45)] and protein quality (122).…”

Section: Hard-to-cook Phenomenonmentioning

confidence: 99%

“…Gwala et al (45) found that aging decreased in vitro bioaccessibility of calcium and magnesium in Bambara groundnut seeds. Prolonged cooking of aged seeds also reduced the levels of minerals [Mg, Fe, and Zn; (45)] and protein quality (122). The level of HTC and degree of cooking also influenced starch digestibility of HTC Bambara groundnut (115).…”

Section: Hard-to-cook Phenomenonmentioning

confidence: 99%

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Bambara Groundnut: An Underutilized Leguminous Crop for Global Food Security and Nutrition

et al. 2020

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Rapid population growth, climate change, intensive monoculture farming, and resource depletion are among the challenges that threaten the increasingly vulnerable global agri-food system. Heavy reliance on a few major crops is also linked to a monotonous diet, poor dietary habits, and micronutrient deficiencies, which are often associated with diet-related diseases. Diversification—of both agricultural production systems and diet—is a practical and sustainable approach to address these challenges and to improve global food and nutritional security. This strategy is aligned with the recommendations from the EAT-Lancet report, which highlighted the urgent need for increased consumption of plant-based foods to sustain population and planetary health. Bambara groundnut (Vigna subterranea (L.) Verdc.), an underutilized African legume, has the potential to contribute to improved food and nutrition security, while providing solutions for environmental sustainability and equity in food availability and affordability. This paper discusses the potential role of Bambara groundnut in diversifying agri-food systems and contributing to enhanced dietary and planetary sustainability, with emphasis on areas that span the value chain: from genetics, agroecology, nutrition, processing, and utilization, through to its socioeconomic potential. Bambara groundnut is a sustainable, low-cost source of complex carbohydrates, plant-based protein, unsaturated fatty acids, and essential minerals (magnesium, iron, zinc, and potassium), especially for those living in arid and semi-arid regions. As a legume, Bambara groundnut fixes atmospheric nitrogen to improve soil fertility. It is resilient to adverse environmental conditions and can yield on poor soil. Despite its impressive nutritional and agroecological profile, the potential of Bambara groundnut in improving the global food system is undermined by several factors, including resource limitation, knowledge gap, social stigma, and lack of policy incentives. Multiple research efforts to address these hurdles have led to a more promising outlook for Bambara groundnut; however, there is an urgent need to continue research to realize its full potential.

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Section: Rich In Essential Micronutrients Mineralsmentioning

confidence: 99%

Section: Dehullingmentioning

confidence: 99%

Section: Soakingmentioning

confidence: 99%

Section: Hard-to-cook Phenomenonmentioning

confidence: 99%

Section: Hard-to-cook Phenomenonmentioning

confidence: 99%

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Bambara Groundnut: An Underutilized Leguminous Crop for Global Food Security and Nutrition

et al. 2020

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Pre‐processing treatments improved the physicochemical properties of Bambara groundnut flours and preference of formulated cake

2022

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BACKGROUND Demand is growing among consumers for plant‐based products which offer similar formulation options and full sensory experience. The suitability of Bambara groundnut (BG) flours (soaked/wet‐milled, unsieved/dry‐milled sieved and) as an alternative to wheat flour in cake formulations were evaluated and characterized by their physicochemical, textural, microscopic, and sensory properties. RESULTS The protein and fiber content of the flours ranged between 19.1% and 20.8% and 3.67% and 6.63%, respectively. Texture expressed as hardness decreased with pretreatment by a factor of 15% in all samples and particle size distribution was reduced by a factor of 22%. Scanning electron microscope (SEM) analysis confirmed the reduction of particle size when BG flours were used in cake formulations. Inductively coupled plasma atomic emission spectroscopy (ICP‐AES) and energy‐dispersive X‐ray elemental analysis showed micro‐, macro‐, and trace elements, including P, S, K, Na, Mo, Mg, Cr, Fe, Br and Ni in BG flours and cake. Sensory analysis showed better texture, mouthfeel, taste, general appearance, and overall acceptability score for cake formulated with soaked BG flour. CONCLUSION Minimal pretreatment may improve the profile and diversify the application of underutilized crops such as BG.

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The Bambara Groundnut Genome

Salazar-Licea

Mateva

Gao

et al. 2022

Compendium of Plant Genomes

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Ageing, dehulling and cooking of Bambara groundnuts: consequences for mineral retention and in vitro bioaccessibility

Abstract: Postharvest storage and subsequent processing influences mineral concentrations and bioaccessibility.

Cited by 31 publications

References 51 publications

Bambara Groundnut: An Underutilized Leguminous Crop for Global Food Security and Nutrition

Bambara Groundnut: An Underutilized Leguminous Crop for Global Food Security and Nutrition

Pre‐processing treatments improved the physicochemical properties of Bambara groundnut flours and preference of formulated cake

The Bambara Groundnut Genome

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